Seedling Magazine Issue #4 - April/May 2019

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yummy vegan Recipes from vegan cooks Miggs McTaylor and Holly Gray seedling magazine | 34
crunchy homemade granola bars I recently tried a few nobake granola bars with varying results, and none had the satisfying crunch I was after. <strong>May</strong>be someone out there has a nobake crunchy bar that doesn’t fall apart, but I haven’t seen it. These bars, though, are exactly what I’ve been craving. The recipe is kind of a half and half: you roast the oats and nuts and then stir in everything else. Easy peasy. And they’re good in an airtight container in the fridge or at room temperature for up to a week. Ingredients 3/4 cup agave nectar, divided 2 Tbsp vegan butter 3 cups rolled oats 6oz (170g) pack of slivered almonds Coarse salt, to taste 1 cup dried cherries or other dried fruit, chopped 1/3 cup crunchy nut or seed butter 1/4 cup light brown sugar Method 1. Preheat oven to 325° and lightly butter two 8"x8" baking pans. 2. Place 1/4 cup agave nectar and butter in a small glass bowl and microwave in increments of 15 seconds, stirring each time, until butter is melted. seedling magazine | 35 3. In a large mixing bowl, combine oats, almonds, and 1/2 tsp. salt 4. Drizzle agave and melted butter over oat mixture and stir to coat well. 5. Spread evenly onto a large baking sheet. Bake 20 minutes, stirring halfway, or until lightly golden brown. Remove from oven and allow to cool completely, around 10 minutes. 6. Return mixture to the large mixing bowl. Stir in the cherries or other dried fruit. Set aside. 7. In a saucepan, combine remaining 1/2 cup agave nectar, nut or seed butter, and brown sugar over medium heat. Bring to a boil then reduce heat and continue cooking, stirring frequently until sugar is dissolved, around 10 minutes. 8. Remove from heat and drizzle over oat mixture, stirring to coat thoroughly. 9. Pour equal amounts into each of the prepared pans. Press everything down firmly and evenly. 10. Refrigerate at least 1 hour before slicing.
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Seedling Magazine Issue #4 - April/May 2019

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